Yesterday we did one of my most un-favoritest things. We culled chickens. There's something about the smell surrounding the butchering, cleaning and preparing the birds for the freezer that bothers me. But having said that, I sure do appreciate having the packages of organically raised, free-range chickens at my disposal and the resulting yummy chicken meat and healthy bone broth I get from our old hens. I don't know when was the last time I bought a chicken or used purchased chicken broth.
Today my Under Gardener (that would be Papa Pea . . . and a darn good Under Gardener he is!) and I spent the whole day working in the garden.
I had noticed two green peppers that were rotting on the plants so I decided it was time to harvest all of them. Having done that, the plants were pulled and went into a compost pile. Takes care of another raised bed for the year.
I brought in the above pictured cabbage to use in making another batch of fermented veggies. Isn't it perfect? Eight pounds, two ounces. Whadda whopper! (The green peppers are no peewees either.)
Still have beets, carrots, potatoes and more cabbage in the garden (along with the two beds of salad greens, kale and Swiss chard). Our weather has remained insanely mild for this time of the year hovering between the high 40s and 50s each day (yes, it really is relative, Carolyn, my friend!) with not much lower temps than the 40s at night so we've not been able to cool our root cellar down enough to be good storage yet for all this produce. Still no hard frost here.
We worked on getting some lovely compost (looks like black dirt) spread on raised beds and parts of the field garden. We cut all the pumpkins (still partially green, darn) and Red Kuri squash from the vines and put the vines in the compost. Removed the downed corn stalks and put them in a pile next to the strawberries and will use them to cover the berry plants for the winter as soon as we have a couple of hard frosts. Tied up all the new growth raspberry canes that had escaped the trellises so they wouldn't get smashed down by snowfall and broken.
Now I'm 'bout done in and have no idea what to put on the table for dinner. How about toast? No. A couple of pears? Uh-uh. Green pepper slices and dip? Nope. (Finished the dip at lunch.) A fried egg? Nada. (Had that for breakfast.) Oh, well. Wish me luck.
Updates in crofting and crafting
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